Unsalted butter for frosting (room temperature)¾ cups
Cream cheese (room temperature)8 oz
Powdered sugar6 cups
Coconut milk for frosting
3 tbsp
Vanilla extract for frosting1½ tsp
Sweetened shredded coconut for decoration~½ cupest.
Steps
1
Preheat the oven to 350°F. In a large bowl, combine the flour, baking powder, and salt. Whisk together to distribute the leavening agents evenly.
2
Add room temperature butter to a stand mixer fitted with a paddle attachment. Beat on medium speed for about 3 minutes until light and fluffy.
3
Add the granulated sugar and continue mixing on medium speed. The sugar will change the consistency of the batter.
4
Add vanilla extract and mix. Then add the room temperature eggs one at a time, scraping down the bowl after each addition.
5
Prepare the coconut milk by warming it and stirring until smooth and even. On low speed, alternate adding the dry mixture and coconut milk in three batches: dry, milk, dry, milk, dry. Mix until almost combined.
6
Finish mixing by hand with a spatula, scraping the bowl as needed. Fold in the sweetened shredded coconut until evenly distributed.
7
Line two muffin tins with cupcake papers. Fill each paper about three-quarters full with batter. This recipe yields about 24 cupcakes.
8
Bake at 350°F for 20 to 23 minutes, or until a wooden skewer inserted in the center comes out clean. Fill any empty cups halfway with water to prevent uneven cooking. Allow cupcakes to cool completely.
9
Make the frosting: Add room temperature butter to the stand mixer. Beat until smooth and creamy.
10
Add room temperature cream cheese and mix on medium speed for about a minute until smooth.
11
On low speed, add powdered sugar in batches to prevent splattering. Drizzle in coconut milk between additions. Adjust the amount of powdered sugar to taste.
12
Add vanilla extract. Beat on medium-low speed for about a minute until light and fluffy. Add more coconut milk a tablespoon at a time if the frosting is too thick.
13
Decorate the cooled cupcakes with frosting. Use a piping bag with a closed star tip for a decorative effect, or simply scoop frosting on top and press into shredded coconut. Sprinkle with additional coconut and serve.
PrimedTableBETA
